“Hey remember our blog?”
Torie texted me that yesterday. Of course I remember our blog! I just don’t, um, write anything for it. So I decided to change that. Which is good, because we’ve been meaning to review this cookbook for a while!
Torie and I received a copy of Grace’s Sweet Life, by Grace Massa Langlois, who writes the blog of the same name. If you’re looking for a repository of Italian desserts, this book fits the bill. It’s full of mouth-watering pictures and recipes for treats like chocolate eclairs, amaretti cookies and cannoli cupcakes.
I’m not too familiar with Italian desserts, so I picked a recipe that I thought sounded pretty easy: chocolate croissants (or, panini di sfoglia con cioccolato). They turned out to be so simple, and really tasty!
- 1 package puff pastry, defrosted
- 200 g of good-quality semisweet or bittersweet chocolate, cut into 1×3 inch sticks (I used Cadbury Premium Dark bars, which break into perfect-sized chunks)
- 1 egg, beaten
- Line a baking sheet with parchment paper.
- Place puff pastry dough on a lightly floured surface.
- Roll dough out into a rectangle, approximately 10″ bx 20″.
- Use a pastry cutter or a sharp knife to cut the dough into two 10×10″ squares, then cut each square into three strips, about 3.25″x10″.
- To form the croissants, lay a stick of chocolate at the bottom of a strip. Fold the dough up and over the chocolate, then seal the with your fingers.
- Lay a second stick of chocolate down and roll up the rest of the strip.
- Repeat for the other 5 croissants.
- Lay the croissants seam-side down on the prepared pan and cover loosely with parchment paper, allowing to rise for 45 to 60 minutes.
- Preheat oven to 400 degrees F.
- Brush croissants with beaten egg.
- Bake for 18 to 22 minutes, until golden.
- Serve warm.
Recipe by Grace Massa Langlois, from Grace’s Sweet Life.
Croissants are best eaten the day they’re made.